Roasted Brussels Sprouts

A few years ago, I was soo intimidated by brussels sprouts. The thought of preparing them gave me cold feet. But once I saw someone prepare them and it was so easy; I got hooked! And at least once a week we prepare them as a side dish. Below is a walk through on how to clean/prep brussels sprouts, using fresh brussels sprouts.

Brussels Sprouts taste amazing roasted, in olive oil and S&P as I walk you through below, but there is a product I want to share that goes amazingly with brussels sprouts. I really love love love to use a balsamic reduction, or as seen in the photo I am attaching, a balsamic cream. Drizzling a little bit over the roasted brussels sprouts takes the dish to another level with a sweet and sour flavor. It’s a must try; and can be found at most grocery stores that have an international/Italian aisle. This reduction is great on a variety of meats, vegetables, fruits and even ice cream!

Cut off the stems of the brussels sprouts and pull off the bottom and first layers of the outer, darker leaves. Score the bottoms with an X.

A washed brussels sprout. Isn’t he cute?Without top layer of leaves.Without browned stemScore the brussels sprout with an ‘X’.

Mix them in a bowl with the olive oil, salt and pepper.

Place them scattered on a cookie sheet, and roast until the outside is browned and some outer leaves are crispy, (and that they are tender in the center), about 35- 40 minutes. I like to set the timer for 20 minutes, then shake the pan up a bit so they brown on all sides.